|Place of origin||UK|
|Region or state||Lincolnshire|
|Main ingredients||Pork, parsley|
The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and lots of chopped parsley and other ingredients are stuffed into the cuts. The other ingredients are normally kept secret but an 1894 recipe from the Grantham Journal recommended, in addition to parsley, 'a little thyme, mint, pot marjoram, young cabbage leaves and lettuce'. The dish is simmered slowly, then served sliced cold, when it presents attractively contrasting stripes of pink and green.
The poet Paul Verlaine, who in the mid-1870s spent a year as a schoolmaster just north of Boston, liked stuffed chine so much that he tried unsuccessfully to find it elsewhere in England.
- "Local Butcher's account of the historical significance of stuffed chine". Retrieved 2011-12-30.
- "Lincolnshire Stuffed Chine". Grantham Journal. 29 December 1894. Retrieved 15 February 2015 – via British Newspaper Archive. (Subscription required (. ))
- Grigson, Jane (2005-11-03). "Observer classic". The Guardian. London. Archived from the original on 2012-03-07. Retrieved 7 March 2012.
- "Great British Kitchen". Retrieved 2011-12-30.
- "Crocus Colouring". Sunderland Daily Echo and Shipping Gazette. 18 May 1936. Retrieved 15 February 2015 – via British Newspaper Archive. (Subscription required (. ))
- Food Legends
- BBC 'Country Tracks' programme including feature on stuffed chine
- Private web site with history and recipe